This recipe is well liked among my Birch Lake friends. They always request that Michelle make it for her Cuban dinners. I attempted her Cuban dinner, but I need more practice before publishing those recipes. 🙂
Place the following in a large bowl or a mortar:
1 jalapeño, halved and seeds removed, finely chopped
1/3 cup loosely packed fresh cilantro, finely chopped
1/4 cup chopped sweet onion, finely chopped
1/2 tsp salt
Combine in another bowl and mash with the potato masher or mash with the pestle in the mortar:
2 large avocados
Add mashed avocado to chopped vegetables
2 plum or Roma tomatoes which have been cut lengthwise and squeezed to remove juice and seeds. Dice and add to the guacamole. Mix all together with a spoon.
Sprinkle with fresh squeezed lime juice to help prevent from turning brown. Mix in. Also place a piece of plastic wrap directly on the guacamole till ready to serve.